Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons white-wine vinegar

　　1/2 teaspoon Dijon-style mustard

　　1/4 cup olive oil

　　6 cups red- or green- leaf lettuce (preferably young lettuce, available at ;specialty produce markets and some supermarkets), or a combination ;of both, rinsed and spun dry

　　1 large red Bartlett pear

　　1/4 pound Stilton, crumbled (about 1 cup)

　　1/2 cup pecans, toasted lightly, cooled, and chopped

　　In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.